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Vegan Pantry Chili

This hearty vegan chili is a simple one-pot dish made with canned beans, tomatoes, and spices, simmered to develop a rich, thick texture. It’s incredibly versatile, customizable with vegetables, and perfect for busy weeknights when comfort and flavor are needed. The fragrant aroma of cumin and smoky chipotle makes it feel like a warm hug from the pantry.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon cumin ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 can (14 oz) diced tomatoes fire-roasted optional
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup vegetable broth low-sodium preferred
  • 1 bell pepper chopped bell pepper optional, for color and crunch
  • 1 zucchini zucchini chopped, optional
  • to taste salt and pepper
  • a splash lime juice lime juice optional, for brightness

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Measuring cups/spoons

Method
 

  1. Heat the large pot over medium heat and add a splash of oil. Once shimmering, add the diced onion and cook for 3-4 minutes until fragrant and translucent, stirring frequently.
  2. Add the minced garlic to the pot and cook for 30 seconds until it becomes fragrant, being careful not to burn it.
  3. Sprinkle in the ground cumin, smoked paprika, and chili powder. Toast the spices for about 30 seconds until they release a warm aroma and turn a darker shade.
  4. Pour in the diced tomatoes along with their juices, stirring well to combine. Let this simmer for 5 minutes, allowing the mixture to thicken slightly and fill your kitchen with smoky, tangy scents.
  5. Add the drained and rinsed black beans, chopped bell pepper, zucchini, and vegetable broth. Stir everything together and bring to a gentle simmer.
  6. Reduce the heat to low, cover the pot partially, and let the chili simmer for 20-25 minutes. Stir occasionally to prevent sticking, and watch as the chili thickens and flavors meld together.
  7. Uncover and taste the chili, then add salt and pepper as needed. For extra brightness, squeeze in a splash of lime juice and stir to combine.
  8. Serve the chili hot, garnished with your favorite toppings like fresh herbs, sliced avocado, or a squeeze of lime for an extra zing.

Notes

Feel free to customize with additional vegetables or spice levels. This chili tastes even better the next day, so leftovers are highly recommended.